By Madame Escargot The campsite restaurant at El Astral is an Abrasador, and it is all about the meat. It was in fact our very first Abrasador. It’s better than the one at Camping Ribamar.
So far as we can tell, there is little commonality between Abrasador restaurants. Abrasador are Meat Producers (Yearling Veal/Iberico Pork). We think that it perhaps works this way: Individual restaurants contract to use the Abrasador meats, and in return they are badged and get the Marketing and Promotion benefits. My guess is that they are otherwise independent but gain from central supply chain distribution and some pre-prepared items.
Abrasador Restaurants are present in 20 Spanish Provinces. 120 Restaurants sell their meat products.
From our experience of eating at Abrasadors, the Carta seems to be under local Restaurant control. There are some familiar items, and we think that these are sourced from Abrasador along with the butchery supplies. An example: the Croquettas. The Croquettas are excellent, among the best that we have had anywhere. The ones at Ribamar are very closely similar to the ones here, though at our last visit, Ribamar weren’t offering the enormous Beef Croquettas.
Just guessing. Our Internet connection is so slow just now that I can’t load or translate web pages.
It’s the meat that engenders the confidence. I would happily walk into any Abrasador restaurant and expect a good experience.
At El Astral, there are offerings other than meat. Vegetarian options are on the menu, plus the offer to remove meat from other dishes. There are salads available, and fish. But my take on this is, why eat there if not to enjoy the meat?
Now, I say all this as a thoroughly uncommitted meat-eater. I grew up disliking meat. I had to work at learning to eat it, and more so to enjoy it. There still many days when I prefer to turn to eggs, or cheese, or a vegetarian dish. I have however learned that in order to appreciate meat, it has to be good meat. Organically-raised and free-ranged for preference, ideally from an interesting and particularly tasty breed. Part of that learning is to recognise that cheap meat isn’t going to be enjoyable. To enjoy my meat dinner, I fully expect to pay through the nose.
Abrasador restaurants are not cheap. Not by a long way. But, oh, my, the meat is an utter delight. Well worth forking out for, occasionally. (If you plan to eat Abrasador regularly, join their Club, for a discount.)
All this said, I do not expect any reader to be surprised that we opted for Iberico Pork. It was not without a wobble; the waiter asked me if I wanted my meat Rare, Medium or Well-done. Pork? Rare? I know that in Germany they will happily eat Pork raw (I have yet to get the confidence to try that) but I am Brit. An old Brit. Only with an R in the month, and all that. I nervously opted for Medium.
Interestingly, the same waiter asked Mr Snail if he desired Rare, Medium, or Dry. Mr Snail felt a little judged.
My starter perplexed me.
- In Spanish “Ensaladilla de tataki y mayonesa de pistacho“
- In French “Salade russe de tataki et sa mayonnaise à la pistache“
- In English “Beef Tataki Salad with pistacchio mayonaisse“
The Spanish offered me, I thought, a salad plate with Tataki (Veal? Beef? they seem to offer both, though the Beef may be spurious. It was almost certainly not going to be Tuna, but you never can tell.) The French complicated matters with their Russian Salad. Russian Salad, made with a Pistachio Mayo? Really? The English however, they love their Rosbif… no Veal for them, eh?
I chose it anyway, out of sheer curiosity.
Not one of those descriptions suggested a pastry case. All of them offered a Pistachio Mayonnaise, though in the event, that failed to materialise (like the salad leaves that I was hoping for.) What I got was a pastry bowl, filled with some kind of Russian Salad (I haven’t eaten that before, so am unable to confirm its authenticity) that was deliciously creamy, contained fresh Dill, and would have been tasty if not over-chilled, There was a drizzle that could well have been a Pistachio/Olive Oil combo. The (undoubtedly Veal) Tataki itself was in poor supply, though as tender as ever.
I ate it, it went down, though more filling than I would have wished.
Mr Snail had the Croquettas, of course. Just the half plate. “All the meat ones at once! Iberian ham, bacon, oxtail and our big beef croquette.” The big one is HUGE and would feed a small Third World Country.
For our main plate, I had a 300g chunk of Iberico: “Iberian pork rib steak marinated with mountain scents / Entrecôte ibérique à l’arôme de la montagne (300 g). Our most original, tasty cut.”
It was huge, moist, tender, flavoursome, and definitely not an Entrecote, a rib bone was included. I would have another, sometime.
Once again, Mr Snail kept things simple, and enjoyed a couple of pieces of Iberico Presa.
No wine (weather too hot), just a beer each. We completed with a Cafe Solo apiece. Desserts were not necessary.
€79,90 all-in.
My complaints here are twofold. Firstly that they automatically give us an English Menu (also has French on it). It’s more difficult to understand the food descriptions than is the original Carta in Spanish (and I don’t speak or read Spanish!). Also, the description is often wrong. Best to look online and decide before you go. Secondly the lack of vegetables or side salad. It’s a Huge Hunk of Meat, a few (very good) potatoes, and a cocktail stick with six thin slices of vegetable on it. Look at it. Pathetic!